Tarragon Green Salad with Mustard Dressing

Anastassios Mentis

Tarragon and mustard are a classic combination, with the herb's earthy aroma balancing out the acidic tang of the mustard. Here, it's used to spruce up a mix of Boston lettuce, watercress and sugar snap peas.

Total Time: 0:20

Prep: 0:15

Level:
Easy

Serves:
6

Ingredients

⅓ c. bottled oil and vinegar dressing (we used Newman’s Own)

1 tbsp. Dijon mustard

8 oz. sugar snap peas

1 Kirby cucumber

3 large hard-cooked eggs

2 head Boston lettuce

2 c. watercress

2 tbsp. coarsely chopped fresh tarragon

12 radishes

Directions

Whisk dressing and mustard in small bowl until blended; refrigerate until serving.

Bring 2 in. water in medium saucepan to a boil. Add sugar snap peas; cook 3 minutes or until just tender. Rinse under cold water. Cut cucumber lengthwise in half, then crosswise in thin slices.

Quarter hard-cooked eggs.Toss lettuce, watercress, tarragon, sugar snap peas and cucumber in large bowl with dressing. Evenly divide among serving plates along with the eggs and radishes.